Lemon Poppy Seed Loaf

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Lemon Poppy Seed Loaf is bursting with lemon flavor from the zest and juice, while poppy seeds add a delightful crunch. This easy quick bread is perfect for breakfast or an afternoon treat, it’s easy to make and endlessly delicious.

Are you ready for a zesty adventure?

This lemon poppy seed bread is perfectly moist, tender, and packed with delicious lemony flavors. It’s bursting with flavor, flecked with crunchy poppyseeds, and it’s about to become your new favorite quick bread in summer or any occasion.

Craving more lemons? Try our tart lemon bundt cake and lemon lush too!

Why I love this recipe

• The lemony aroma that fills the kitchen while baking is pure bliss. It’s like bottling up sunshine and drizzling it over your loaf.
• No complicated techniques here! Just mix, pour, and bake. Perfect for lazy weekends or impromptu gatherings.
• Enjoy it warm with a cup of tea or pair it with vanilla ice cream for dessert, this loaf plays well with others!

Ingredients

Lemon Poppyseed loaf is bursting with lemon flavor from the zest and juice, while poppy seeds add a delightful crunch. This easy quick bread is perfect for breakfast or an afternoon treat, it’s easy to make and endlessly delicious.

For the Batter:

• all purpose flour
• baking powder
• vanilla yogurt
• white granulated sugar
• large eggs
• lemon juice
• oil
• salt
• lemon zest
• poppy seeds

For the Lemon Glaze:

• powdered sugar
• lemon zest
• lemon juice
• milk
• poppy seeds
• lemon slices

Step by step

1. Preheat the oven to 350°F and spray a 9-inch loaf pan with nonstick cooking spray or line with parchment paper.
2. In a large bowl or stand mixer (affiliate link), add the yogurt, oil, sugar, eggs, and lemon juice. Whisk together until completely combined and smooth.
3. Add the dry ingredients into the bowl and mix everything until just incorporated. Make sure not to overmix.
4. Fold the lemon zest and poppy seeds into the batter. Pour the batter into the prepared loaf pan.

1. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
2. Once the cake is out of the oven, let it cool completely on a wire rack before glazing.
3. When ready to make the lemon icing, add the powdered sugar and lemon zest to a small bowl. Whisk together.
4. Add the lemon juice and milk and whisk until a thick glaze has formed.
5. Remove from the loaf pan and pour the glaze over the top of the cake.
6. Garnish with extra poppy seeds and lemon slices if desired before serving.

Variations

• swap the lemon juice and zest for orange for a different citrus twist.
• add a touch of almond extract to the glaze for a nutty flavor.
• fold in fresh or frozen blueberries to the batter for a burst of fruity goodness.

Serving suggestions

Lemon poppy seed loaf cake pairs perfectly with a hot cup of tea or frozen coffee. It also goes well with a dollop of whipped cream, a smear of butter, or a scoop of vanilla ice cream for a more indulgent treat. For a light brunch, serve it alongside fresh fruit and yogurt.

Storage

Store leftover bread in an airtight container at room temperature for up to three days. If you want it to last longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week.

You can also freeze individual slices wrapped in plastic wrap and stored in a freezer bag for up to three months. Just thaw and enjoy when you’re ready!

If you try this recipe please comment and rate it below, I love hearing from you!

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